A stunning, delicious banana-pineapple spice cake will look beautiful as layers of frosting are seen between each cake layer.
So the cake has fruit, banana and pineapple, and nuts. It’s considered healthy now right? It’s the same as dieting. You know, despite the amount of cream cheese frosting.
Compared to when I was younger, I wouldn’t have even laid an eye on a cake like this. If it wasn’t a chocolate or ice cream cake, it didn’t catch my attention. I mean, I loved fruit and nuts on their own but chocolate cake always seemed more appealing.
Appreciating ingredients like such, I made this cake for family and they loved it.
The cake batter is super easy to throw together. You don’t even need to take out a mixer. A spoon will do the job. Though the batter starts out quite thick so the workout makes up for the amount of cake you’ll eat after baking. Well… in my mind.
So I had an “assistant” when baking this cake, my dad. He helped mash the bananas. Usually I’d measure out the amount of bananas needed then mash it up. Though my dad simply mashed a bunch of bananas and therefore I’d need to measure 2 cups because pouring it into the batter. Yeah… that didn’t work out so well. I completely forgot the amount in the bowl was not 2 cups and poured the whole thing in. Once I began mixing I realised my mistake. So my cake had a stronger banana flavor to it, masking most of the pineapple sweetness.
Traditionally a hummingbird cake uses pecan nuts but for some reason it’s impossible to find pecans in Hong Kong. So the next best thing to use were almonds.
When making a layered cake it’s a good idea to consider investing in a turn table. It honestly makes frosting so much easier. Instead of going around the cake, turn the cake to help with the swift movements of frosting.
I tried to go for the whole rustic, messy look. Probably need some practice… But it’s the thought that counts and my family still loved it!
(Apologies for the lighting, it makes the frosting look yellowish when in fact it’s white…)
- 3 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Sugar
- 1 teaspoon Cinnamon
- 3 Eggs, lightly beaten
- 1 cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 8 ounce can Crushed Pineapple, liquid included
- 2 cups chopped and mashed Bananas
- 2 cups crushed Almonds
- 16 ounce Cream Cheese
- 1 cup Unsalted Butter
- 2 teaspoons Vanilla
- 2 cups Icing Sugar
- Preheat the oven to 176 degrees Celcius, grease and line cake pans.
- Prepare toasted almonds by chopping them into small pieces, the set them aside.
- Whisk together flour, baking soda, salt, sugar and cinnamon in a large bowl.
- Add lightly beaten eggs, oil, vanilla extract to the dry ingredients. Stir until completely combined.
- Add crushed pineapples and mashed bananas, stirring until fully incorporated. Add 1 cup of chopped toasted almonds and reserve extra to top the cake.
- Divide batter evenly among cake pans and bake for 30 – 35 minutes or until a toothpick is inserted and comes out clean. Remove and allow the cake to cool in pans for 10 minutes then completely cool on a wired rack.
- In a mixer, beat butter and cream cheese until smooth and creamy.
- Add vanilla extract and beat until incorporated.
- Slowly add the icing sugar, scraping down the bowl as you go.
- Level the cakes using a large serrated knife to remove any mounded tops. Place the first layer down and spread frosting on top with an offset spatula. Place the second layer cut side down and frost the top then sides.
- Sprinkle with toasted almonds and store in fridge.
- Feel free to use almonds like I did though usually pecans are used.
- I bought my almonds pre-toasted but you can always do this yourself. Simply chop the nuts into small pieces, line them on a parchment covered baking sheet and bake for about 5 minutes. Remember to keep an eye on them as you don’t want your nuts to burn.